Saturday, March 09, 2013

Lentil, Farro, Asparagus & Mushroom Salad

Spring just around the corner, and good-quality and reasonably-priced asparagus making a show in our local stores inspired this delicious, high-protein, vegan salad of lentils, farro, roasted asparagus and portobello mushrooms.

It took quite a few pans to create this healthful dish, but it's still easy to make and worth the washing up.   I cheated by using Trader Joe's pre-cooked lentils (3/4 cup), but you'd never know by tasting it.  I roasted 1 lb cut asparagus in the oven with a tiny amount of TJ's Roasted Walnut oil and sea salt (400 for 20-25 minutes).  The farro was also TJ's 10 minute Farro, which I simmered in water for 10 minutes, left for 5 minutes, then drained and fluffed (2/3 cup cooked). The portobellos (1 1/2 large) were cut into 1 inch pieces and fried with a little olive oil and minced garlic and a dash of balsamic vinegar. I also caramelized a shallot in a little olive oil.  The ingredients were all combined with salt and pepper, a little more roasted walnut oil, some citrus champagne vinegar to add spark, fresh basil and a handful of pine nuts.

It's hard to beat the satisfaction when a dish turns out exactly how you have envisioned it! Super healthy, but this one's all about the taste. Enjoy!


Anonymous Tammy said...

I've been looking for more vegetarian alternative dishes. Will try this receipt this evening! Thanks!

1:36 PM  
Anonymous Restaurants in Koramangala said...

superb.,looks like a salad with high protein value and also cooked under good process making the ingredients fry seperately and mixed well at last.Better i will try this.

11:05 PM  
Blogger Sally Cornaga said...

Looks tasty! I am finding that farro plenty addictive even on its own.
Catherine, I'd love to exchange links to our respective blogs.
The Produce Savant

10:49 AM  

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